Rhubarb Rosemary Mocktail

Rhubarb Rosemary Mocktail

Sometimes you just need a fancy way of hydrating! Rhubarb syrup (not sweet), smashed rosemary, and mixed with some fresh lemon and lime juice, a little honey simple syrup, and finished with a splash of club soda... ahhh... now that's a refreshing Rhubarb Rosemary Mocktail!

Keyword Rhubarb Rosemary Mocktail

Prep Time 5minutes

Cook Time 10minutes

Cooling Time 30minutes

Total Time 30minutes

Servings 2drinks

Author Ian Wickman

Ingredients

Rhubarb Syrup

1cuprhubarb, chopped

1/2cupwater

1tbsphoney

Rosemary Citrus Juice

4sprigsrosemary

2ozfresh lime juice

2ozfresh lemon juice

4ozhoney simple syrup(any simple syrup will work)

Spritz

4ozclub soda

Instructions

For Rhubarb Syrup

Chop rhubarb and combine with water and honey in a small pan.

Cook over medium low heat, stirring frequently until rhubarb has turned into shreds about 10 minutes or so.

Remove from heat and let cool. Once the rhubarb syrup is cool strain through a fine mesh sieve. Can be made ahead and refrigerated in an airtight container for a week.

Rosemary Citrus Juice

While the syrup is cooling combine lemon and lime juice, simple syrup and rosemary in a shaker. Muddle thoroughly.

Let sit 10 - 15 minutes (or while the rhubarb syrup is cooling) to get the best rosemary flavor. Can also be made ahead and refrigerated for a day or so, fresh juice doesn't last that long!

Finish the spritz

Add ice to 2 pint mason jars.

Add strained rhubarb syrup to citrus rosemary juice in the shaker, add ice. Shake quickly just to combine and cool a little about 5 seconds.

Pour half into each mason jar.

Finish with a couple ounces of club soda in each (or to your taste) and enjoy your rhubarb rosemary mocktail.

Notes

I made this with some rhubarb I had previously chopped and frozen and it was fantastic! Great way to ease into summer. Can also easily be made in larger batches, just save the club soda until you actually make each drink.

Of course if you're less worried about hydration this can easily be converted into a cocktail, just add a couple ounces of the spirit of your choice, I would probably go with a gin but vodka, blanco tequila, or light rum would all be tasty!

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About

Hello, my name is Ian. I cook simply, seasonally, and sustainably. I love how food and drink connect us and bring us closer together. Every meal and every ingredient has a story to explore and to share.

It’s through these connections, laughing more, sharing stories, and eating healthier that we all win.

Oh, and did I mention I love well crafted cocktails?

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